Moo Goo Gai Pan Recipe 
Chinese Recipes from Razzle Dazzle Recipes


Moo Goo Gai Pan

1 pound skinless, boneless chicken breast halves, sliced
2 tablespoons cornstarch
1 tablespoon Chinese rice wine or dry sherry
1/4 teaspoon white pepper
1 pound button mushrooms
1 1/4 cup chicken broth
1 cup peanut oil
1/3 cup thinly sliced bamboo shoots
3/4 cup thinly sliced Chinese cabbage
1/2 teaspoon sugar
2 tablespoons water

Sprinkle chicken with 2 teaspoons cornstarch, rice wine, and pepper. Mix well.

Simmer mushrooms in chicken broth 5 minutes. Drain, reserving broth. Heat oil in a wok.

Add chicken and cook, stirring, just until pieces separate and chicken is no longer pink. Drain into a sieve over a bowl. Return 1 tablespoon oil to the wok.

Add mushrooms, bamboo shoots, and Chinese cabbage. Stir fry 2 minutes.

Add chicken broth and sugar. Bring to a boil. Return chicken to the wok.

Dissolve remaining cornstarch in water and add to the wok. Cook, stirring, until thickened.

Serves 4.

Back to Chinese Recipes

Everyday Cooking Home         Razzle Dazzle Recipes

Copyright 2002 - 2012
That's My Home